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Raspberry Royal Pie

 Raspberry Royal Pie
Raspberry Royal Pie—the producer group's "signature pie"—showcases the jewel-tones fruit. Its shortbread type crust is a change of pace, and pecans pair nicely with the berries.
6-8 ServingsPrep: 20 min. + chilling

Ingredients

  • CRUST:
  • 1/4 cups all-purpose flour
  • 1/2 cup pecans, finely chopped
  • 1/2 cup butter, softened
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • FILLING
  • 2 packages (10 ounces each) frozen unsweetened raspberries, thawed
  • 1/3 cup sugar
  • 1/4 cup cornstarch
  • 1/3 cup water
  • Whipped cream

Directions

  • In a large bowl, beat the first six ingredients. Refrigerate for 30
  • minutes.
  • Pat into an ungreased 9-in. pie pan. Bake at 400° for 10-12
  • minutes or until golden brown. Cool. Meanwhile, drain the
  • raspberries, reserving syrup; set aside.
  • In a large saucepan, combine sugar and cornstarch; gradually stir in
  • water and raspberry syrup. Bring to a boil. Cook and stir for 1-2
  • minutes or until thickened. Remove from the heat and fold in

2 of 2

Raspberry Royal Pie (continued)

Directions (continued)

  • berries. Pour into the crust. Chill for 2 hours or until firm.
  • Garnish with whipped cream. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 piece) equals 260 calories, 16 g fat (7 g saturated fat), 31 mg cholesterol, 153 mg sodium, 29 g carbohydrate, 2 g fiber, 1 g protein.